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Former Sidebar Space Opens With New Look, New Menu And New Executive Culinary And Beverage Team

Chef Wolfgang Puck has launched CUT Lounge, a new bar and lounge experience in the space formerly occupied by sidebar adjacent to the flagship location of his contemporary steak restaurant CUT by Wolfgang Puck at the Beverly Wilshire, A Four Seasons Hotel. In tandem with the opening, Puck announces a new executive culinary and beverage team, leading the charge for both CUT and CUT Lounge.

Wolfgang Puck, has launched CUT Lounge, a new bar and lounge experience at the Beverly Wilshire, A Four Seasons Hotel.

Together, Wolfgang, Corporate Executive Chef/Partner Lee Hefter and Head Chef Ari Rosenson have named Hilary Henderson as Chef de Cuisine, and Angela Tong as Pastry Chef. Both women have long histories working for the Wolfgang Puck family. Most recently, Chef Tong worked under the direction of Spago Beverly Hills Executive Pastry Chef Della Gossett, while Chef Henderson has worked alongside Chef Ari as Sous Chef of CUT Beverly Hills, in addition to several other roles within the Wolfgang Puck Fine Dining collection. Rounding out the new team is Terence Leavey who joins CUT as Beverage Director, having previously worked under Phillip Dunn at Spago Beverly Hills as a sommelier.

Menu

A new Rough CUT menu and expanded beverage offering take center stage at the new bar and lounge. Guests can look forward to a new collection of shaken, stirred and straight-up cocktails, as well as a list of wine and spirits including an extensive selection of rare whiskies from Scotland, Japan and beyond. Soon, a vintage Negroni cart will be found strolling the floor serving custom and classic versions of the signature cocktail tableside. The new Rough CUTs menu ranges from seafood forward dishes such as the crispy kataifi wrapped prawns with garlic chili ponzu and shaved bonito to an Alaskan king crab and Santa Barbara uni “cocktail” on avocado toast. Various meat-centric options including a chicken liver “pastrami” with black bread and honey mustard, and a curry beef puff with Yukon gold potato, sweet onions and nonya curry are also available. Guests can also look forward to a variety of CUT favorites such as the American wagyu steak skewers, truffle grilled cheese and bone marrow toast with oxtail marmalade, as well as a selection of larger, entrée-sized options from a second menu coined “CUT Originals.”

Wolfgang and his wife Gelila Assefa Puck joined forces with Waldo Fernandez of Waldo’s Designs to re-imagine the former sidebar. With seating for more than 60 guests, CUT Lounge now speaks to a new generation of clientele, creating a warm and sophisticated environment. Guests enter the bar and lounge through two oversized steel and glass doors that create a sense of intimacy and allow for seclusion from the busy Hotel lobby. A neutral palette of beige, browns and greys accent the mid-century modern furnishings and finishes throughout the space. Visitors are welcome to relax on one of the various couches or chairs located throughout the lounge or grab a stool at the newly refinished bar. The mix of modern furniture and accent pieces adds a contemporary twist to the space, while maintaining the sophistication and timelessness of the storied Hotel.